Fried chicken with sausage and peppers
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 335, total fat 14 G., saturated fats G., proteins 36 G., carbohydrates 10 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 335, total fat 14 G., saturated fats G., proteins 36 G., carbohydrates 10 G., fiber G., cholesterol mg, sodium mg, sugar G.
Fried chicken with sausage and peppers - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp (30 g) butter
- 350 g of grilling sausages (preferably sweet or spicy Italian sausages), cut into pieces
- 350 g chicken breast fillet, skinless, cut into pieces
- Coarse salt and freshly ground pepper
- 1 tbsp. wheat flour
- 1 small onion, chopped
- 2 sweet green peppers, cut into 2.5cm strips
- 3 cloves garlic, coarsely chopped
- 1/2 cup dry white wine
- 3/4 cup lightly salted chicken broth
- 1/4 cup coarsely chopped fresh parsley
- 2 pickled cherry peppers, cut into pieces, and 2 tbsp. brine
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Recipes with similar ingredients: kupaty (fried sausages), chicken breasts, flour, onions, sweet pepper, garlic, white wine, parsley, cherry pepper
Cooking the dish according to the recipe:
- Heat 1 tablespoon (15 g) butter in a skillet. Add the sausage and cook for 2 minutes. Season the chicken with salt and pepper, then toss with the flour; add to the skillet and cook until lightly browned, about 3 minutes.
- Add the onion, bell pepper, garlic, 1/2 teaspoon salt, and ground pepper to taste; cook for 3 minutes. Add the wine, bring to a boil, and cook for 1 minute, until the liquid has reduced slightly. Add the broth and bring to a simmer. Reduce the heat, cover, and continue cooking until the sausage and chicken are cooked through, about 5 minutes.
- Using a slotted spoon, transfer the chicken, sausage, and vegetables to a platter. Increase the heat to medium-high and add the parsley and cherry peppers along with the brine to the pan with the sauce. Cook the sauce until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon (15 g) butter. Pour the sauce over the meat and vegetables.
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